Fish and Horseradish Mustard Sauce
Holly Clegg
- Yield: 6 to 8 servings
Ingredients
- 2pounds fish filets (trout, snapper
- -- Salt and pepper to taste
- 1/2cup plain nonfat yogurt
- 1teaspoon cornstarch
- 1tablespoon prepared horseradish
- 1tablespoon dry mustard
- 1/4cup grated Parmesan cheese
- 2tablespoons lemon juice
- 1teaspoon dried dill weed
- 1tablespoon capers, drained
Instructions
- Preheat the oven to 350F.
- Season the filets with salt and pepper. In a small bowl, combine the yogurt, cornstarch, horseradish, dry mustard, Parmesan cheese, lemon juice, dill and capers. Dip each filet in the sauce and lay in a baking dish coated with nonstick cooking spray. If extra sauce, spread over fish. Bake for 15 to 20 minutes, or until the fish flakes with a fork.
Nutritional Info *per serving
- Calories 102
- Fat 2g
- Saturated Fat 1g
- Cholesterol 25mg
- Sodium 176mg
- Carbohydrate 2g
- Fiber 0g
- Protein 19g
